Saturday, June 7, 2014

Recipe: Savory Spud Salad

I have a growing list of delicious whole food recipe's that I want to share with you...but have not managed to get them on the blog!  Stay tuned this month as I will be sharing some of my favourite spring recipes from fresh and flavourful dinners to delicious new bars and balls.... stay tuned!
First up is my go to potato salad...and it is not the kind you are thinking of!  This salad is a flavour explosion, loaded with spices and fresh herbs.  Gluten and dairy free, vegans can enjoy this potato salad too!

Savory Spud Salad
2 lbs new potatoes, scrubbed and boiled until just done.
1/3 cup fresh chopped parsley
1/4 cup fresh chopped chives
1/4 cup fresh chopped cilantro
1 cup pitted kalmata olives
1 cup chopped cucumber or celery
1 cup chopped red pepper 

3 cloves of garlic minced
1/4 cup fresh lemon juice
1 tsp salt
1 tsp ground pepper
1 tsp cumin
1 tsp honey
1/2 tsp chipotle powder
1/2 tsp paprika
1/2 cup olive oil
Blend all ingredients except olive oil in a food processor until pureed.  Slowly add olive oil until emusified (creamy).

Chop new potatoes in half and combine with remaining ingredients.  Toss with dressing to combine well.  Top with more fresh herbs.  Refridgerate for 30 minutes to combine flavours.  Enjoy!

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